Wednesday, 11 February 2009
This is the first Creole/Cajun recipe I've made for my 2009 Food Challenges. The flavours worked well and made chicken breasts, something I'm not a huge fan of, taste very good.
Anna’s very own recipe. Serves 4.
4 chicken breasts
1 batch Creole spice mix (see below)
¼ cup lime juice
1 teaspoon liquid smoke
1. Combine spice mix with lime juice and liquid smoke.
2. Marinate chicken breasts overnight.
3. Barbeque chicken over charcoal for 10 minutes.
I served my spiced chicken with grilled zucchini & chimichurri sauce and arroz congrí (tomato and black bean rice).
Creole Spice Mix
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon coriander powder
½ teaspoon dried chilli flakes
½ teaspoon freshly ground black pepper
½ teaspoon dried marjoram
¼ teaspoon ginger powder
¼ teaspoon filé powder
Pinch of nutmeg
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